Description
This Instant Pot Chili Mac and Cheese combines creamy, cheesy macaroni with flavorful chili, creating a quick and comforting one-pot meal perfect for busy weeknights or cozy dinners.
Ingredients
Meat
- 1 pound ground beef
Pasta and Beans
- 2 cups elbow macaroni
- 1 can chili beans (15 oz)
Liquids and Broth
- 2 cups beef broth
Seasonings
- 1 teaspoon chili powder
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté the Beef: Set your Instant Pot to the sauté function and cook the ground beef until fully browned, breaking it apart with a spatula as it cooks. This step develops flavor and ensures the beef is cooked through.
- Add Remaining Ingredients: Add the elbow macaroni, chili beans with their sauce, beef broth, and chili powder to the Instant Pot. Stir gently to combine everything evenly, making sure the pasta is submerged in the liquid.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 4 minutes. This allows the pasta to cook quickly and absorb the chili flavors.
- Quick Release Pressure: Once the cook time is complete, carefully perform a quick pressure release to release the steam and stop the cooking process.
- Incorporate Cheese: Open the lid and immediately stir in the shredded cheddar cheese until it melts completely, creating a creamy, cheesy sauce that coats the macaroni and chili mixture.
Notes
- Let the chili mac sit for 5 minutes after cooking to thicken up the sauce.
- Use gluten-free elbow macaroni to make this dish gluten-free if needed.
- For a spicier version, add additional chili powder or a splash of hot sauce during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
